Description
A creamy and comforting potato leek soup that’s perfect for chilly evenings.
Ingredients
Scale
- 2 large leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the oil or butter in a large pot over medium heat.
- Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
- Combine the diced potatoes and broth in the pot.
- Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until the potatoes are tender.
- Blend the soup using an immersion blender until smooth, or carefully transfer to a blender in batches.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a vegan version, use a plant-based cream and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg